Biscoff Filled Cupcakes

Biscoff Filled Cupcakes

Biscoff Filled Cupcakes are a delightful treat that combines the rich flavors of Biscoff cookies with fluffy vanilla cupcakes. This recipe is perfect for parties, special occasions, or just a sweet indulgence at home. The creamy Biscoff filling adds a surprise element, making every bite a delicious experience.

Why Make This Recipe

These cupcakes are not just any ordinary dessert; they are filled with the unique taste of Biscoff spread, which many people love. The combination of soft cake and creamy frosting creates a perfect balance of flavors and textures. Plus, they are easy to make, allowing you to impress your friends and family without spending too much time in the kitchen.

How to Make Biscoff Filled Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup Biscoff spread (smooth or crunchy)
• 1 cup unsalted butter, softened (for frosting)
• 1/2 cup Biscoff spread (for frosting)
• 3-4 cups powdered sugar, sifted
• 2-4 tablespoons heavy cream or milk (as needed for consistency)
• Biscoff cookies, crushed (for garnish, optional)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Gradually add the dry ingredients in three additions, alternating with the buttermilk.
6. Spoon the batter into the liners, filling them 2/3 full. Add about 1 teaspoon of Biscoff spread on top of each.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the cupcakes cool.
9. For the frosting, beat together the softened butter and Biscoff spread. Gradually add the sifted powdered sugar, adjusting the consistency with heavy cream or milk.
10. Frost the cooled cupcakes and optionally garnish with crushed Biscoff cookies. Serve and enjoy!

How to Serve Biscoff Filled Cupcakes

These cupcakes are best served at room temperature. You can place them on a lovely cake stand or a decorative platter to show them off. Enjoy them with a cup of coffee or tea for a delightful afternoon treat.

How to Store Biscoff Filled Cupcakes

To store your cupcakes, keep them in an airtight container at room temperature for up to three days. If you need to keep them longer, you can refrigerate them for about a week. You can also freeze them for up to a month; just remember to thaw them in the fridge before serving.

Tips to Make Biscoff Filled Cupcakes

• Make sure your butter is softened to room temperature for the best texture.
• You can use any type of Biscoff spread you like; smooth or crunchy both work great.
• If the frosting is too thick, add a little more cream or milk until you reach your desired consistency.
• Experiment with different toppings, such as chocolate shavings or sprinkles, for a fun twist!

Variation

For a chocolatey version, you can add cocoa powder to the cupcake batter and use chocolate frosting instead. This will give you a rich chocolate flavor that pairs wonderfully with Biscoff.

FAQs

1. Can I make these cupcakes in advance?
   Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Just frost them on the day you plan to serve.

2. Can I use a different filling?
   Absolutely! You can replace Biscoff spread with any nut butter or chocolate spread for a different flavor.

3. What if I don’t have buttermilk?
   You can substitute buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

Enjoy your baking adventure and the delicious taste of Biscoff Filled Cupcakes!